Special Equipment

oyster knife

Instructions

01For the Oysters: Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
Prepare the grill for direct cooking over high heat (230° to 290°C).
Make one (or all) of the dipping sauces (recipes follow). Spoon about 1 teaspoon of your chosen sauce on top of each oyster.
Brush the cooking grates clean. Grill the oysters, shell sides down, over direct high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce, and the remaining dipping sauce(s).

02For the Garlic-Thyme Butter: In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter and sauté the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter, and stir in the thyme and salt.

03For the Grapefruit-Basil Aioli: In a small bowl combine the ingredients and mix thoroughly.

04For the Asian Butter Sauce: In a small skillet over medium heat on the stove, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce, and mustard. Whisk in the butter a few chunks at a time until completely incorporated.

05For the Gorgonzola-Tomato Sauce: In a small saucepan over medium heat on the stove, melt the butter and sauté the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish, and salt. Bring the sauce to a simmer and then remove it from the heat. After you’ve added the sauce to the oysters, sprinkle the cheese on top, and then grill.

Ingredients

Instructions

the Ingredients

Oysters

2
dozen large, fresh oysters

Lemon wedges

Hot pepper sauce

Cocktail sauce

Garlic-Thyme Butter

55 grams
(½ stick) unsalted butter, divided

1 tablespoon
minced garlic

2 teaspoons
sherry vinegar

60 milliliters
white wine

2 teaspoons
minced fresh thyme leaves

¼ teaspoon
kosher salt

Grapefruit-Basil Aioli

60 milliliters
mayonnaise

1 tablespoon
finely chopped fresh basil leaves

1½ teaspoon
finely grated grapefruit zest

2 teaspoons
fresh grapefruit juice

1 teaspoon
minced garlic

¼ teaspoon
kosher salt

Asian Butter Sauce

1 tablespoon
toasted sesame oil

2 teaspoons
peeled, minced fresh ginger

2 tablespoons
oyster sauce

1 teaspoon
soy sauce

¼ teaspoon
mustard powder

55 grams
(½ stick) unsalted butter, cut into small chunks

Gorgonzola-Tomato Sauce

1 tablespoon
unsalted butter

1 tablespoon
minced shallot

1 teaspoon
minced garlic

120 milliliters
vegetable juice

2 teaspoons
prepared horseradish

½ teaspoon
kosher salt

30 grams
crumbled Gorgonzola cheese (about 1 ounce)

Special Equipment

oyster knife

Instructions

01For the Oysters: Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
Prepare the grill for direct cooking over high heat (230° to 290°C).
Make one (or all) of the dipping sauces (recipes follow). Spoon about 1 teaspoon of your chosen sauce on top of each oyster.
Brush the cooking grates clean. Grill the oysters, shell sides down, over direct high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce, and the remaining dipping sauce(s).

02For the Garlic-Thyme Butter: In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter and sauté the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter, and stir in the thyme and salt.

03For the Grapefruit-Basil Aioli: In a small bowl combine the ingredients and mix thoroughly.

04For the Asian Butter Sauce: In a small skillet over medium heat on the stove, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce, and mustard. Whisk in the butter a few chunks at a time until completely incorporated.

05For the Gorgonzola-Tomato Sauce: In a small saucepan over medium heat on the stove, melt the butter and sauté the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish, and salt. Bring the sauce to a simmer and then remove it from the heat. After you’ve added the sauce to the oysters, sprinkle the cheese on top, and then grill.